Description

These Homemade Chocolate Fudge Poptarts are a decadent treat featuring a rich chocolate fudge filling encased in a cocoa-infused buttery pastry. Finished with a luscious chocolate frosting and a sprinkle of coarse sugar or salt, these poptarts bring a homemade twist to a classic favorite, perfect for dessert or a special breakfast indulgence.

Ingredients

Chocolate Fudge Filling

1/4 cup unsweetened cocoa powder
2/3 cup whole milk or heavy cream
1 1/2 cups semi-sweet chocolate chips (divided into 3/4 cup and 3/4 cup)
2 tablespoons salted butter, cubed
2 teaspoons vanilla extract

Poptart Dough

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon granulated sugar
2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
1/2 to 3/4 cup cold water

Egg Wash

1 egg, beaten, for brushing

Chocolate Frosting

2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
3 tablespoons water (plus 1-2 tablespoons if needed to thin)
2 ounces dark or milk chocolate, melted

Finishing

Coarse salt or sugar, for sprinkling

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Instructions

Make the chocolate fudge filling: In a small saucepan over medium heat, combine the cocoa powder, milk, and 3/4 cup of the semi-sweet chocolate chips. Cook while stirring for 5 to 8 minutes until the chocolate chips melt and the sauce thickens slightly. Remove from heat and stir in the remaining 3/4 cup chocolate chips, cubed butter, and vanilla extract until smooth. Transfer the mixture to the fridge to cool and thicken for at least 30 minutes.
Prepare the dough: In a food processor, pulse together the flour, cocoa powder, sugar, and cold butter pieces until the mixture forms pea-sized clumps. Gradually add cold water, one tablespoon at a time, pulsing until the dough forms a ball. If the dough feels dry, add up to 2 extra tablespoons of water. Turn the dough onto a floured surface and roll it out to 1/8-inch thickness.
Shape the poptarts: Cut the dough into rectangles measuring about 4 by 3 inches. Place about a tablespoon of the chilled chocolate fudge filling onto half of the rectangles, leaving a 1/4-inch border. Brush the edges with the beaten egg, then cover each filled rectangle with another piece of dough. Seal the edges firmly by crimping with the back of a fork. Repeat until all dough is used; some filling may remain.
Chill the poptarts: Arrange the prepared poptarts on parchment-lined baking sheets. Cover and refrigerate for 1 hour or freeze for 20 minutes to firm up before baking.
Bake: Preheat the oven to 400°F (204°C). Bake the poptarts for 15 to 20 minutes. They may leak slightly during baking. Allow them to cool completely on a wire rack before frosting.
Make the frosting: In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla extract, and 3 tablespoons water until smooth. Stir in the melted chocolate. If the frosting is too thick, thin it with an additional 1 to 2 tablespoons of water.
Frost and finish: Spread a thin layer of the frosting over the cooled poptarts. Let the frosting set for 10 minutes. Sprinkle with coarse sugar or salt as desired. Place the poptarts on a baking sheet uncovered and let them harden for about 2 hours at room temperature. Store in an airtight container for up to 3 days.

Notes

If the dough feels too dry, add water gradually, as too much moisture can make it sticky.
Chilling the poptarts before baking helps prevent spreading and keeps the edges crisp.
For a dairy-free or vegan version, substitute butter with plant-based alternatives and use dairy-free chocolate and milk.
Store poptarts in an airtight container to maintain freshness for up to 3 days.
Coarse salt sprinkled on top enhances the chocolate flavors and adds a nice contrast.